Banh Cuon (Steamed Rice Rolls with Pork and Mushroom)

Ingredients

• 150 g rice flour
• 30 g cornflour
• 250 g pork mince
• 15 g dried shiitake mushrooms
• 2 shallots
• 2 tbsp fish sauce
• 80 g beansprouts
• 1 cucumber
• 1 fresh mint
• 1 little gem lettuce

Method

1. 1

   Soak the shiitake mushrooms in hot water for 10 minutes, then drain and chop finely.

2. 2

   Fry the chopped shallots in a little oil for 1 minute, add the pork mince and mushrooms and cook for 6 minutes, breaking up the pork, until no pink remains. Stir in 1 tablespoon of fish sauce.

3. 3

   Whisk the rice flour and cornflour with 500ml water and a pinch of salt into a thin batter.

4. 4

   Lightly oil a wide non-stick pan and pour in a thin layer of batter, swirling to coat. Cover and cook for 1-2 minutes until just set and translucent, then slide onto a plate.

5. 5

   Spoon a little of the pork filling along one edge of each rice sheet and roll up. Repeat with the remaining batter and filling.

6. 6

   Serve the rolls topped with beansprouts, with cucumber, mint and lettuce alongside, and the remaining fish sauce mixed with a splash of water for dipping.